Preheat the oven to 350 degrees.
Place a knob of butter inside each apple. Wrap the apples in aluminum foil and place on a baking sheet. Roast for 30 to 40 minutes, or until soft. Remove from the oven and let cool.
Once cool, place the apples in the bowl of a food processor, along with the roasted garlic cloves. Purée until smooth. Set aside.
Place the potatoes in a large pot and cover with cold water. Add Πcup of salt, and bring the potatoes to a simmer. Let simmer until they are easily pierced with a knife. Drain and add the potatoes to a large mixing bowl.
Add the heavy cream, thyme, pepper and remaining tablespoon of salt to a medium sauce pot set over medium heat. Bring to a simmer. Immediately remove from heat and strain, reserving the cream.
Add the warm cream to the bowl with the potatoes.
Add the apple cider vinegar and the apple purée to the bowl and whip the potatoes until they are chunky yet combined. Adjust seasoning as needed.
Serve warm.
2 Granny Smith apples, peeled and cored
3 garlic cloves, roasted and then peeled
2 lb. Red Bliss potatoes, quartered
¼ cup plus 1 Tbsp. salt, divided
½ cup heavy cream, plus additional as needed
4 sprigs freshly chopped thyme
1 tsp. freshly ground black pepper
2 Tbsp. apple cider vinegar
This article appears in October 2012.